Advertisement
Carving a Cooked Ham
Appears in
By Anne Willan
Published 1989
For carving, a knife with a long flexible blade is needed. Trim the ham of excess fat and any dried-out or discolored patches. Alternatively, it may be carved like leg of lamb.
- Cut around the pelvic and hip bones with a boning knife until the hip joint is reached. Sever the joint and remove the bones.
- Set the ham on a board, knuckle down, grasping the shank bone. Holding the ham with the rounded muscle down, cut 3-4 slices from the other side so that the ham will rest flat on the board.
- With a long thin knife, make a vertical cut in the ham close to the shank end, cutting down to the bone. Slice the ham in wedge-shaped slices about ¼ in/6 mm thick, cutting right down to the bone.
- After the first few slices, start angling the knife a little more with each slice to carve larger and larger thin slices. Meat left under the bone is usually kept to slice later. For serving, you can replace the ham slices on the bone or arrange overlapping slices on a plate.
